High Protein Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge in the perfect combination of decadence and nutrition with this High Protein Classic Chocolate Cake with Chocolate Buttercream Icing. This recipe transforms a timeless favorite into a guilt-free treat by incorporating unflavored whey protein powder for an added nutritional boost, making it ideal for fitness enthusiasts or anyone seeking a protein-packed dessert. The moist, tender chocolate cake is perfectly balanced with the richness of unsweetened cocoa and a touch of buttermilk, while the fluffy chocolate buttercream icing provides a luscious layer of sweetness. With just the right amount of indulgence and health-conscious ingredients, this high protein chocolate cake is perfect for birthdays, celebrations, or as a post-workout treat. Ready in under an hour and serving 12, it's a deliciously satisfying way to fuel your body while satisfying your sweet tooth!
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Ingredients
- 0.75 cup Unsweetened cocoa powder
- 0.75 cup Boiling water
- 1 cup Whey protein powder (unflavored)
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 0.75 cup Unsalted butter, softened for icing
- 3 cup Confectioners' sugar
- 0.5 cup Unsweetened cocoa powder for icing
- 0.25 cup Milk
- 1 teaspoon Vanilla extract for icing
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2
In a small bowl, combine 0.75 cup unsweetened cocoa powder with 0.75 cup boiling water, mixing until smooth. Set aside to cool slightly.
Step 3
In a medium bowl, whisk together 1 cup whey protein powder, 1 cup all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt.
Step 4
In a large mixing bowl, beat 0.5 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
Step 5
Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Step 6
Slowly add the cooled cocoa mixture to the butter mixture, and then alternately add the flour mixture and 0.5 cup buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 10
For the icing, in a medium bowl, beat 0.75 cup softened unsalted butter until creamy.
Step 11
Gradually add 3 cups confectioners' sugar and 0.5 cup unsweetened cocoa powder, beating until smooth.
Step 12
Add 0.25 cup milk and 1 teaspoon vanilla extract, continuing to beat until you reach a spreadable consistency.
Step 13
Once the cakes are completely cool, spread a layer of icing on the top of one cake, place the second cake on top, and cover the entire cake with the remaining icing.
Step 14
Slice and serve your high protein chocolate cake, enjoying the rich blend of chocolate flavors with an added protein boost.
Nutrition Facts
| Serving size | (2009.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6764.5 |
| Total Fat 314.0g | 0% |
| Saturated Fat 193.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1130.1mg | 0% |
| Sodium 2423.4mg | 0% |
| Total Carbohydrate 882.9g | 0% |
| Dietary Fiber 107.1g | 0% |
| Total Sugars 598.5g | |
| Protein 284.3g | 0% |
| Vitamin D 288.7IU | 0% |
| Calcium 1923.7mg | 0% |
| Iron 53.4mg | 0% |
| Potassium 6415.8mg | 0% |
Source of Calories